Bacon-Wrapped Pork Tenderloin

Bacon-Wrapped Pork Tenderloin
Christopher Baker
Dried apricots play up the roasted fennel’s sweetness, providing a delicious contrast to the bacon-wrapped pork.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
35
minutes

Ingredients

1
pork tenderloin (about 1 pound)
3/4
teaspoon
kosher salt
3/4
teaspoon
black pepper
4
sprigs fresh thyme
4
slices bacon
1
tablespoon
olive oil
2
small fennel bulbs, cut into eighths
8
dried apricots, cut in half

Directions

  1. Heat oven to 400° F. Pat the pork dry with paper towels. Season with ½ teaspoon of the salt and ½ teaspoon of the pepper.
  2. Top the pork with the thyme and wrap it with the bacon.
  3. Heat the oil in a large cast-iron skillet over medium-high heat. Add the pork and fennel. Season with the remaining salt and pepper. Cook the pork for 2 minutes per side. Add the apricots.
  4. Transfer the skillet to oven and roast for 15 to 20 minutes. Let rest for 5 minutes. Slice the pork and serve with the fennel and apricots.
April 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 53 %
  • Fat 23 g
  • Sat Fat 7 g
  • Cholesterol 100 mg
  • Sodium 670 mg
  • Carbohydrate 16 g
  • Fiber 4 g
  • Sugar 6 g
  • Protein 30 g
What does this mean? See Nutrition 101.